Recipe: Easy Taco Soup

This recipe is one of my easy go-to favorites when I’m craving something warm, with a Mexican flare, and straight up easy. I start this earlier in the afternoon and the flavors taste oh so lovely about 3 hours in.

This makes a ton, so get out your largest pot and be prepared for leftovers <- which taste even better IMHO.

the lineup

all mixed together

2013-11-27 15.37.41 2014-02-18 16.48.10


Taco Soup


  • 1 lb ground turkey (or beef or chicken)
  • 1 can corn
  • 1 can pinto beans
  • 1 can black beans
  • 1 can diced tomatoes
  • 1 16-oz jar of your favorite salsa

Suggested Toppings:

  • Tortilla chips for dipping and some added crunch
  • Shredded cheese
  • Sour cream


  1. In a large pot, brown your choice of meat, cooking all the way through. (I add a small amount of olive oil when I cook lower fat content meat like turkey, to prevent burning.)
  2. Once the meat is fully cooked, drain any remaining fat from the pot. 
  3. Add the remaining ingredients from the top Ingredient list to the cooked meat. Do not drain the corn or beans as you want their juices to make the soup. 
  4. Heat the soup thoroughly (I generally cook this on low). It is ready once heated, but I love to let it cook for about 2-3 hours to let the flavors really meld together. 
  5. Serve with the suggested toppings above, or the soup is great by itself.

2014-02-18 19.00.27

I may not be a loyal leftover lover, but this one I can eat day after day.


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